I love pumpkin pie. I think I baked 3 or 4 test pies before I got this recipe just right.
This pie is creamy and tastes like pumpkin (which I love, but know some don’t). It’s a traditional pumpkin pie – not a custard or other variations.
The Best Vegan Pumpkin Pie
Recipe adapted from Vegan Pie in the Sky
Makes one 9″ pie
- 3 cups pumpkin purée – I prefer to use neck pumpkins
- 1/2 cup sugar (white or brown depending on your preference)
- 1/2 non-dairy milk (I use plain almond)
- 4 tsp canola oil
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 2 tbsp corn starch
- 1 tsp agar powder
- Pie dough – I could write a book about how to make the perfect pie dough. Use a recipe you like or buy a store bought crust.
Preheat the oven to 350. Press the pie dough into the pan.
Add all of the other ingredients to a blender or food processor. Blend until smooth. Pour the filling into the pie crust.
Bake for 60-65 minutes until the middle looks semi-firm. If the crust looks too brown while baking, cover it with foil. Allow to cool before slicing.